High-amylose corn alone or in combination (25% and 50%) with conventional corn was used to produce gluten-free pasta. Flour pre-gelatinization in a tank (process A) or on a conveyor belt (process B) were tested. Resistant starch (RS), soluble (SPAs) and cell-wall bound phenolic acids (CWBPAs) and antioxidant capacity were significantly higher in high-amylose corn pasta. Cooked pasta from process B showed a higher SPA concentration, likely due to the lower cooking loss. The structure of pasta prepared with process B was more homogeneous, whereas it was more compact in the case of process A, as shown by a lower starch susceptibility to α-amylase hydrolysis, higher beginning of gelatinization temperature and lower water absorption. 25% HA represents a good compromise between high RS (4.2%) and good cooking behavior. At higher HA levels, process B is more suitable to obtain pasta with a better cooking quality.
High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality / A. Bresciani, D. Giordano, F. Vanara, M. Blandino, A. Marti. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 353(2021 Aug 15), pp. 129489.1-129489.9.
|Titolo:||High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality|
MARTI, ALESSANDRA (Corresponding)
|Parole Chiave:||Antioxidant capacity; Extrusion-cooking; Maize; Phenolic acids; Pre-gelatinization; Resistant starch|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||15-ago-2021|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.foodchem.2021.129489|
|Appare nelle tipologie:||01 - Articolo su periodico|